The Louisville Chef

These are easy to make and very good. They can made within an hour and require no special equipment or canning supplies.

The spices in the recipe can be altered to suit your taste, but I must say, this recipe is quite good.

Ingredients:
2 lbs Cucumber, thinly sliced, 1/4 inch.
2 Onions, quartered and sliced.
2 Jalapeño, sliced in half.
4 Garlic cloves, peeled.
4 Sprigs of fresh Dill
3 cups Sugar
4 1/2 cups White Distilled Vinegar
2 tsp Sea Salt
1/4 tsp Black Pepper
1 1/2 tsp Mustard Seed
1 1/2 tsp Celery Seed

Preparation:

Prepare and then place cucumbers and onions in a large bowl in layers. Set aside.

Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. About 1 minute. Pour over cucumber mixture; allow to cool.

Put mixture into two one quart jars, making sure to get at least 2 sprigs of dill, two halves of jalapeno and two cloves of garlic in each jar.

Pour the remaining syrup into each jar. Cover tightly and refrigerate for at least 48 hours before serving.

Makes 2 quarts

When I’m craving this dish, nothing else will do. This a true Thai comfort food.

Normally, it is served over steamed jasmine rice as a one plate meal. It’s not typically a breakfast food, but rather a quick meal often purchased from a street vendor or whipped up by your Mom.

There are many versions and some people add meat, seafood and other ingredients. I’m going to make a simple non meat version, which is my favorite.

If you are a strict vegetarian, you can omit the fish sauce and substitute a mushroom soy sauce. It will give you the umami punch, without the fish sauce.

Ingredients:

3 Large Eggs
1 tsp Fish Sauce (Red Boat or Three Crabs are both top brands)
1/4 tsp Lime Juice
2 Tbsp finely minced Onion
1 tsp thinly sliced Shallot
Freshly ground Black Pepper
4 -5 Tbsp Vegetable Oil
Steamed Jasmine Rice
Chopped Green Onion

Preparation:

Heat your oil in the wok to a very high heat. It should be just starting to smoke.

While your oil is heating, beat your eggs to a frothy texture and then add the fish sauce, lime juice and black pepper and beat again.

Once the oil is very hot, add your onion and shallot to the wok. It will cook instantly. Gently pour your egg mixture into your wok in a circular motion. The egg mixture will bubble up and start browning. I keep the wok moving and keep tipping the wok to allow the egg mixture to distribute.

Once it is well browned, flip it over for maybe a minute and then remove from the wok and serve over a scoop of steamed jasmine rice, some chopped green onion sprinkled on the top, extra fish sauce, crispy shallot, cilantro or Sriracha sauce if desired. It’s also yummy with some Prik Nam Pla.

This is very easy to prepare and incredibly tasty. It’s rich, filling and perfect for a picnic or BBQ. It’s rich and filling and wonderfully sweet.

In a clinch, you can skip the time in the refrigerator, but it does improve the final result, if you have the time to spare.

Ingredients:

8 -9 large Croissants, torn into 1 inch pieces.
5 eggs, plus two egg yolks
2 cups Whole Milk
1 cup Heavy Cream (Whipping Cream)
2 Tbsp Bourbon
2 tsp Vanilla Extract
2 cups White Sugar
1/2 cup Raisins
1 cup Pecans
Freshly grated Nutmeg, approx 1/4 tsp
1 Tbsp Butter for greasing the pan

Preparation:

Begin by greasing a large Pyrex baking dish (approx 10 1/2 x 15 1/2) with the butter. Then tear the croissants into 1 inch pieces and set them into the baking dish. Sprinkle on the raisins.

Beat together the eggs, extra yolks, then add the milk, heavy cream, bourbon, vanilla extract, nutmeg and finally the sugar and combine. Pour this mixture over the croissants and push down with a fork. Cover and refrigerate for 12-24 hours.

Preheat oven to 350F, remove the pan from the refrigerator and allow it to warm up for 30 minutes or so, sprinkle with the pecans and bake in the center rack covered for 35 minutes, and then uncovered for an additional 10 minutes or until the pudding springs back when touched. Cool slightly and serve.

To make a really epic pizza, you really only have three key ingredients, dough, sauce and cheese.

All other toppings are a matter of personal choice, but if either of these three ingredients are not spot on, it’s never going to be a brilliant pizza.

In a previous post, I’ve shared my recipe for pizza dough. I can’t emphasize enough how much of a difference the cold proof makes. The cold proof creates a vastly superior and tasty dough.

Now, I want to share my pizza sauce recipe. It’s not difficult to make, but use the best ingredients you can find and let it simmer very slowly. It smells wonderful.

Ingredients: 

1- 14.5oz can Diced Organic Tomatoes, Muir Glen are particularly good and of course a premium Italian tomato would be great.
1 Tbsp Extra Virgin Olive Oil
1/4 tsp Sea Salt
Freshly ground Black Pepper
1 tsp Oregano
1/2 tsp Sugar
1 clove of Garlic peeled and lightly crushed with the side of your chef\’s knife.

Preparation:

Combine all ingredients in a saucepan. Bring up to a simmer and simmer gently for 1 hour. Stirring occasionally.

Remove from heat and allow to cool. Hot pizza sauce makes for a mushy crust, I like it to be room temperature, when I spoon it onto the dough.

This recipe makes enough sauce for two 14 inch pizzas.

I’ve always loved Ina Garten’s Apple Tart, So, here is my very easy recipe to make an apple tart, inspired by the Barefoot Contessa, Ina Garten.

I absolutely love this dish. I’d say it’s second only to my Kung Pao Tofu or my MoPo Tofu. It gives you everything you want from quality Sichuan food, salty, sour, sweet and spicy.

Prepare everything before you begin to cook as the cooking time is 5-6 minutes max. The prep time is 10-15 min.

Ingredients:

Marinade for tofu:
1 packet of Extra Firm Tofu, cut into 1 inch cubes.
1 Tbsp Hot Bean Paste
1 tsp Shaoxing Rice Wine
1 tsp Chinkiang Black Vinegar

Sauce:
2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Chinkiang Vinegar
1 Tbsp Shaoxing Rice Wine
2 tsp Sugar
1 tsp Sesame Oil
3 Tbsp Oil
3 Green Onions, cut into 1 inch pieces.
1 Red Pepper, cut into 1 inch pieces
3 cloves of Garlic, minced
6 Tien Tsin chilis
2 inch piece of Ginger Root, peeled and minced
2 tsp Cornstarch, mixed with 2 Tbsp water.

1/2 cup Cashews

Preparation:

Mix your cubed tofu and marinade ingredients and set aside.

Preheat your oven to 350F and roast the cashews on a foil lined baking sheet for 6-7 minutes. Remove and set aside.

Heat your oil to a high temperature, and then add your garlic ginger, stir fry for 30 seconds, then add your green onions and red pepper. Stir fry for 2-3 minutes until just tender.

Add your sauce and cook until it just begins to thicken slightly. Approx 1 minute. Add your tofu and then cook for 1 minute.

Add your cornstarch mixture and cook until thickened. Maybe 15-30 seconds. Sprinkle on the cashews and serve over Chinese or Jasmine rice.

After trying quite a few recipes and much experimentation, I have come to the conclusion that the key to good pizza dough is a cold rise.

I have found that dough which rests in the refrigerator for 24 to 72 hours has vastly more flavor than a quick made dough. Personally, I like a 72 hours cold proof.

Dough which rises quickly tends to taste raw, like flour and water and there is little of the complex yeasty flavors that develop when given proper proofing time.

There are so many variable to making a good dough, so experiment. Most top pizzerias have their own recipe and I think the crust is what really separates average pizza from world class.

Ingredients:
3 cups Bread Flour or Italian 00 Flour
1 packet of Instant Yeast (Note: this is not the same as Active Dry Yeast)
1 tsp Sugar
1 1/2 tsp Sea Salt
2 Tbsp Olive Oil
1 cup, plus 1 Tbsp warm water, about 110 degrees F.

Preparation:

Put all of your dry ingredients into a stand mixer with a dough hook attachment. Blend them together and then slowly add your water and olive oil until the mixture comes together and it is not sticking to the sides of the mixer. If you need more flour or water, just add a little bit at a time, until the mixture is workable.

Take the dough out and knead it back on itself until it glistens and comes together without sticking. I find 4-5 minutes is ideal. Add a little olive oil to a bowl, I prefer glass, and massage a little on the dough and place the dough into the bowl and cover with plastic wrap and into the refrigerator for a minimum of 24, or even better 72 hours.

When you are ready to use it, you will need to bring it up to room temperature. Divide the dough into two or three equal pieces, work it into balls and place onto a baking sheet, cover with plastic wrap and a tea towel and allow to proof for at least two hours in a warm spot.

Then put a little bit of flour onto your working station, and then stretch with your fingers to the desired thickness and size.

Preheat your oven to 550F and then add your sauce and toppings and bake on the top shelf for 9-11 minutes.

This French bistro favorite is wonderful. Traditionally made with goose or duck fat, if those are unavailable It’s very good with butter.

Ingredients:

1 1/2-2 lbs of Gold Potatoes, sliced 1/4 inch think. I leave the skins on for extra flavor. 
3 Tbsp Goose, Duck fat or Butter
2 Tbsp Water
4 cloves of Garlic, peeled and sliced very thin. 
1-2 tsp Sea Salt 
Freshly ground Black Pepper
Fresh Parsley, loosely chopped 

Preparation:

In your largest lidded sauté pan, melt your fat/butter on medium/high heat. Gently lay your potatoes into the pan in one layer. Allow them to begin to brown, add your water and put on the lid. 

Leave it for 20 minutes, then gently turn over each slice and add your garlic, salt and black pepper. Put the lid back on for an additional 20 minutes. Then remove the lid and increase the heat for a further 5 minutes to finish browning. Add the parsley and serve.